Introduction

This creamy blueberry cheesecake is a perfect balance of rich, tangy cream cheese and sweet, fresh blueberries. With a buttery graham cracker crust and a luscious blueberry sauce topping, it’s an elegant dessert that’s surprisingly easy to make at home.

Creamy Blueberry Cheesecake Recipe - Recipe Image

Ingredients

2 cups finely crushed graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
24 oz cream cheese (3 blocks)
½ cup full-fat plain Greek yogurt (room temperature)
¾ cup granulated sugar
2 tablespoons cornstarch
Zest of 1 lemon
1 teaspoon vanilla extract
3 large eggs (room temperature)
2 cups fresh or frozen blueberries
½ cup water
1 tablespoon cornstarch
2 cups fresh or frozen blueberries (plus extra fresh blueberries to decorate)
½ cup granulated sugar
1 tablespoon lemon juice

Instructions

Step 1: Preheat the oven to 350°F. Place a roasting pan or large pan in the lower oven to prepare a hot water bath, adding enough hot water to reach about 2 inches around the cheesecake pan.
Step 2: Crush the graham crackers in a food processor or by smashing in a plastic bag. In a small bowl, mix the crumbs with sugar and melted butter. Press this mixture evenly into the bottom and up the sides of a springform pan using the back of a spoon or a glass.
Step 3: Bake the crust for 10 minutes. After cooling, place the springform pan inside an oven bag or wrap with heavy-duty aluminum foil to prevent water from leaking in during the water bath.
Step 4: In an electric mixer, blend the cream cheese and Greek yogurt until smooth. Add sugar, cornstarch, vanilla extract, and lemon zest, mixing on low until combined, scraping the bowl as needed.
Step 5: Beat in the eggs one at a time until just blended. Gently fold in 2 cups of blueberries. Pour the cheesecake filling over the baked crust.
Step 6: Place the wrapped springform pan in the hot water bath pan in the oven. Bake for 50 to 60 minutes, checking at 50 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
Step 7: Turn off the oven and leave the cheesecake inside for one hour without opening the door. This gradual cooling prevents cracking.
Step 8: Remove the cheesecake from the oven and carefully unwrap the springform pan. Chill in the refrigerator for at least 5 hours or overnight.
Step 9: For the blueberry sauce, whisk water and cornstarch in a small bowl to make a slurry. In a saucepan, combine 2 cups blueberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the berries soften and release juice.
Step 10: Strain the juice through a sieve back into the saucepan. Add the cornstarch slurry and cook for about 3 minutes until thickened. Let cool slightly, then combine the sauce with the cooked berries in a separate bowl.
Step 11: Pour the blueberry sauce evenly over the chilled cheesecake. Garnish with extra fresh blueberries or whipped cream if desired.
Step 12: Slice, serve, and enjoy your creamy blueberry cheesecake!

Tips & Variations

For a gluten-free crust, substitute graham crackers with gluten-free cookie crumbs.
Use full-fat cream cheese for the creamiest texture.
For extra flavor, add a tablespoon of lemon juice to the cheesecake batter.
Frozen blueberries can be used, but thaw and drain them first to avoid excess moisture.
Chilling the cheesecake overnight improves flavor and texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the blueberry sauce separate until serving to maintain the freshest texture. Reheat slices briefly at room temperature or serve chilled for the best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s even better if chilled overnight. This allows the flavors to meld and the texture to set perfectly.

How do I prevent cracks on the cheesecake surface?

Using a water bath and allowing the cheesecake to cool slowly in the turned-off oven helps prevent cracks. Also, avoid over-mixing the batter and don’t open the oven door while baking.

Creamy Blueberry Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

This creamy blueberry cheesecake features a crisp graham cracker crust, a smooth and tangy cream cheese filling with bursts of fresh blueberries, and a luscious homemade blueberry sauce topping. Baked in a water bath to ensure a perfectly smooth texture without cracks, this classic dessert is ideal for special occasions or anytime you crave a rich, fruity treat.

Author: Bella
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 6 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups finely crushed graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

Cheesecake Filling

24 oz cream cheese (3 blocks), softened
½ cup full-fat plain Greek yogurt, room temperature
¾ cup granulated sugar
2 tablespoons cornstarch
Zest of 1 lemon
1 teaspoon vanilla extract
3 large eggs, room temperature
2 cups fresh or frozen blueberries

Blueberry Sauce

½ cup water
1 tablespoon cornstarch
2 cups fresh or frozen blueberries (plus extra fresh blueberries for garnish)
½ cup granulated sugar
1 tablespoon lemon juice

Instructions

Prepare Crust: Preheat the oven to 350°F (175°C). Place a roasting pan or large pan on the lower rack of the oven to create a hot water bath later. Pulse the graham crackers in a food processor until finely crushed or crush them in a plastic bag with a rolling pin. Mix the crumbs with sugar and melted butter until evenly combined. Press the mixture firmly into the bottom and up the sides of a springform pan using the back of a spoon or glass to form an even crust layer.
Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, allow it to cool. Then, place the springform pan inside an oven bag or wrap in heavy-duty aluminum foil to prevent water leaks during the water bath baking.
Make Cheesecake Filling: In a mixing bowl, beat cream cheese and Greek yogurt together until smooth and creamy. Add sugar, cornstarch, lemon zest, and vanilla extract, mixing on low speed until fully incorporated, scraping down the bowl sides as needed. Beat in eggs one at a time just until blended, then gently fold in the blueberries to distribute evenly into the batter.
Prepare Water Bath and Bake Cheesecake: Pour the cheesecake filling into the prepared crust. Place the wrapped springform pan in the roasting pan on the lower rack. Carefully add hot water to the roasting pan until it reaches about 2 inches up the side of the springform pan to create a water bath, ensuring gentle, even baking. Bake at 350°F for 50 to 60 minutes, beginning to check at 50 minutes. The cheesecake is done when the edges are set but the center jiggles slightly when gently shaken.
Cool Cheesecake Slowly: Turn off the oven but leave the cheesecake inside for one hour, allowing it to cool gradually and preventing cracks. Do not open the oven during this time.
Chill Cheesecake: Remove the cheesecake from the oven and carefully unwrap the springform pan. Chill the cheesecake in the refrigerator for at least 5 hours or preferably overnight to set completely. Before serving, run a knife around the edges to loosen the cake from the pan.
Prepare Blueberry Sauce: In a small bowl, mix water and cornstarch to form a slurry. In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the blueberries soften slightly and release their juices but do not mush. Strain the juices through a sieve back into the saucepan. Whisk in the cornstarch slurry and cook for about 3 minutes until the sauce thickens. Remove from heat, cool slightly, then mix the sauce with the reserved blueberries.
Assemble and Serve: Pour the blueberry sauce evenly over the chilled cheesecake and gently spread with a spoon. Garnish with extra fresh blueberries or whipped cream if desired. Slice and enjoy your creamy blueberry cheesecake!

Notes

Use room temperature eggs and cream cheese for a smooth, lump-free cheesecake batter.
Wrapping the springform pan with an oven bag or foil prevents water from leaking into the cheesecake during baking.
Baking in a water bath helps prevent cracks and promotes even cooking.
Do not open the oven while the cheesecake cools inside to avoid sudden temperature changes which can cause cracking.
The blueberry sauce can be made in advance and stored in the refrigerator for up to 3 days.
For a gluten-free version, use gluten-free graham crackers.

Keywords: blueberry cheesecake, creamy cheesecake, baked cheesecake, blueberry sauce, graham cracker crust, dessert